Susie Drage
Music, Art & Cookery
Borscht Soup


BORSCHT SOUP
Serves 4 - 6
Preparation Time 15 mins
Cooking Time c. 35 mins
Serve with Olive and Cheese Focaccia
Ingredients
2 tbs Olive Oil
Large knob of unsalted butter
3 medium beetroots, peeled and diced
1 large carrot, peeled and diced
2 sticks celery, diced
Baking Potato, peeled and diced
Large Spanish Onion, chopped
4 fat garlic cloves, finely chopped
1½ ltr ( 2¾ pints) vegetable stock
Seasoning
Half finely shredded Sweetheart Cabbage
3 fresh tomatoes, peeled and chopped or small can chopped tomatoes
Garnish
Greek style Yoghurt or
Chopped Parsley and/or Chives
Cashew Nut Cream (needs to be prepared min. 6 hrs in advance)
1 Cup cashew nuts soaked in water for at least six hours or overnight
Juice ½ lemon
1 Tbs Marigold Engevita Nutritional Yeast Flakes
1 tbs olive oil
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Heat the oil and butter in a large heavy saucepan and add all the vegetables, except the tomatoes and cabbage.
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Stir the vegetables until well coated and starting to cook. Now add the stock and seasoning, stir wel, cover and leave to simmer for 15 minutes.
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Add the the chopped tomatoes and shredded cabbage , cover and leave to simmer for a further 15-20 mins.
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To serve, ladle into soup bowls and spoon some of the yoghurt or cashew cream on top with sprinkled herbs to finish.
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Serve with toasted seed bread, warmed Focaccia with cheese and green olives.
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For the Cashew Cream, simply liquidise the cashew nuts, lemon juice, yeast flakes and olive oil. You can add a little more olive oil to make it slightly more creamy.
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Serve with either Focaccia or Ciabatta with Olives, Cheese, or Sundried Tomatoes
